Tag Archives: transparency

FDA Bans Some Mexican Cilantro After Human Feces Found In Fields

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The Food and Drug Administration is banning imports of some fresh cilantro from Puebla, Mexico, after a government investigation found human feces and toilet paper in growing fields there.

The FDA announced the partial ban Monday after cilantro imported from the state of Puebla was linked to 2013 and 2014 outbreaks of stomach illnesses in the United States. The FDA said health authorities in Texas and Wisconsin also suspect cilantro from the region is responsible for more illnesses this year.

Following up on the outbreaks, U.S. and Mexican health authorities investigated 11 farms and packing houses in Puebla over the last three years. The FDA said it discovered “objectionable conditions” at eight of those firms, including five that were linked to the U.S. outbreaks. The FDA said the officials discovered the feces and toilet paper in fields and found that some of the farms had no running water or toilet facilities.

via FDA Bans Some Mexican Cilantro After Human Feces Found In Fields.

Government Says Food Companies Don’t Have To Disclose GMOs

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Food companies would not have to disclose whether their products include genetically modified ingredients under legislation passed by the House Thursday.

The House bill is backed by the food industry, which has fought mandatory labeling efforts in several states around the country. The legislation, which passed 275-150, would prevent states from requiring package labels to indicate the presence of genetically modified organisms, or GMOs.

via Government Says Food Companies Don’t Have To Disclose GMOs.

90 Percent of American Beers Are Made by Just 11 Different Brewers – Eater

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The American craft brewing industry is undoubtedly booming, but the beer sector is still overwhelmingly dominated by just a handful of giants: 11 brewers produce 90 percent of all beer sold in the U.S, says MarketWatch.

The report points out that “[w]hen you look at the beer aisle and your local taproom’s beer list, it looks like a broad array of choices” — but giant corporations “are actually narrowing those choices through acquisitions and diversification.” Think, for example, of Anheuser-Busch InBev buying out craft brewers such as Chicago’s Goose Island and Seattle’s Elysian Brewing in recent years.

And while the latest stats on craft beer certainly look favorable — “We’re told that craft beer’s share of the market rose 17.6% last year, accounting for 11% of beer volume and $19.6 billion of the beer industry’s $101.5 billion in sales,” says MarketWatch — the reality is that still, “one of every five beers sold is a Bud Light.”

On the other hand, American craft beer exports are on a major upswing: 2014 saw a 35 percent increase in other countries’ thirst for U.S.-born craft brews, resulting in $99.7 million worth being exported last year (the leading consumer is Canada).

via 90 Percent of American Beers Are Made by Just 11 Different Brewers – Eater.

A Renegade Trawler, Hunted for 10,000 Miles by Vigilantes – The New York Times

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BOARD THE BOB BARKER, in the South Atlantic — As the Thunder, a trawler considered the world’s most notorious fish poacher, began sliding under the sea a couple of hundred miles south of Nigeria, three men scrambled aboard to gather evidence of its crimes.

In bumpy footage from their helmet cameras, they can be seen grabbing everything they can over the next 37 minutes — the captain’s logbooks, a laptop computer, charts and a slippery 200-pound fish. The video shows the fishing hold about a quarter full with catch and the Thunder’s engine room almost submerged in murky water. “There is no way to stop it sinking,” the men radioed back to the Bob Barker, which was waiting nearby. Soon after they climbed off, the Thunder vanished below.

 

It was an unexpected end to an extraordinary chase. For 110 days and more than 10,000 nautical miles across two seas and three oceans, the Bob Barker and a companion ship, both operated by the environmental organization Sea Shepherd, had trailed the trawler, with the three captains close enough to watch one another’s cigarette breaks and on-deck workout routines. In an epic game of cat-and-mouse, the ships maneuvered through an obstacle course of giant ice floes, endured a cyclone-like storm, faced clashes between opposing crews and nearly collided in what became the longest pursuit of an illegal fishing vessel in history.

via A Renegade Trawler, Hunted for 10,000 Miles by Vigilantes – The New York Times.

Seven Lobster-Buying Tips | Lucky Peach

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In “Lucky Peach #13: Holiday,” Peter Meehan wrote about his annual Christmas party—where, among many other things, he makes the lobster rolls from Jasper White’s book Lobster at Home. The front matter of the book, about how to shop for and kill lobsters, is succinct, spot-on, and very useful! We’ve published his rules for purchasing live lobsters below. (And after finishing that, you can check out his recipe for lobster rolls here.)

Source: Seven Lobster-Buying Tips | Lucky Peach

How To Make Chocolate | Lucky Peach

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It’s easy to forget that chocolate is a fruit. It’s born on a tree and undergoes several steps that transform the bitter, astringent seed into the rich, flavorful bars that we know.

Let’s take a little time to ponder the botanical story of chocolate and retrace the journey from its tropical origin. The cacao tree (officially, Theobroma cacao; theobroma translates as “food of the gods”), was classified in 1753 by Swedish scientist Carl Linnaeus. The most recent genetic research points to the upper Amazon rainforests of South America—near present-day Bolivia, Ecuador, and Peru—as its origin. It grows only within a narrow latitudinal band, between 20˚N and 20˚S of the equator. From its origins in South and Central America, cacao cultivation now spans the circumference of the globe within its tropical range. West African countries, namely Ghana and the Ivory Coast, currently provide about 70 percent of the world’s cocoa supply.

The cacao tree is fairly small, commercially bred to grow roughly 9 to 12 feet high. Like grape vines, cacao must often reach six to seven years maturity before producing a full yield of fruit. Its fruit, the cacao pod, develops from flowers that blossom directly from the trunk and thicker branches of the tree, reaching maturity in five to six months (thus sometimes allowing for two harvests per year). Each individual bean is comprised of an outer shell, the germ, and the nib. Conveniently, one pod’s worth of beans produces a 100-gram bar of chocolate.

via How To Make Chocolate | Lucky Peach.

 

Whole Foods Sued For Misleading Sugar Claims

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When it rains it pours:

Whole Foods is in trouble again.

The supermarket chain, still reeling from the revelation that it had systematically overcharged customers for packaged foods for years, is now facing a federal class-action lawsuit for using the term “evaporated cane juice” as a euphemism for sugar.

The plaintiffs allege that Whole Foods called sugar “evaporated cane juice” on the label of its Gluten Free All Natural Nutmeal Raisin Cookies in an attempt to make consumers believe that the cookies “do not contain as much sugar as they in fact contain.” Their suit was originally filed in a Missouri state court but is now before the United States District Court for the Eastern District of Missouri.

For a while, it seemed liked every food manufacturer interested in appealing to health-minded customers was citing “evaporated cane juice” on its ingredient label. It sounds healthier, and certainly more “natural,” than plain old “sugar” — even though there’s no actual difference between the two.

Whole Foods Sued For Misleading Sugar Claims.

DOH Announces Chilly Regulations About Freezing Raw Fish Before Serving – Eater NY

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It’s not all bad news, thankfully — tuna and shellfish are okay.

The New York Department of Health and Mental hygiene just announced new regulations that will require restaurants to freeze many types of fish for a minimum of 15 hours before serving them raw, to kill off bacteria. The Board of Health approved these regulations in March, and they will go into effect next month. Presumably, these new rules were change how a lot of restaurants — especially sushi bars and any places serving crudo or ceviche — store and prepare their fish. It will no doubt also inspire some major menu changes throughout the city, especially at the pricey fish restaurants.

As the Times points out, many high-end restaurants freeze their best fish as a safety precaution. Sushi Zen vice president Yuta Suzuki tells the paper: “We purposely deep-freeze at negative 83 degrees, and we use one of those medical cryogenic freezers.” The amount of time the fish should be frozen to meet the code depends on the temperature and the storage method. The NYT notes that shellfish, fresh-water fish, and “certain types of tuna” are exempt from the rule. And James Versocki, a rep for the National Restaurant Association, tells CBS: “Most grade sushi that restaurants serve are not impacted by this…You know your yellow and bluefin and tuna, they’re allowed to be served raw because they don’t generally have these parasites in them.”

DOH Announces Chilly Regulations About Freezing Raw Fish Before Serving – Eater NY.

When You’re Eating Chilean Sea Bass, You’re Actually Eating Patagonian Toothfish

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Have you ever heard of Patagonian toothfish? Well, chances are, you’ve eaten it — only when you ate it, it was called Chilean Seabass.

Yes, that’s right, Chilean Seabass is just a more “friendly” name for the Patagonian toothfish. The name under which it’s marketed was changed in 1977 by fisherman Lee Lantz , to make it sound more appetizing to the American market. Although the fish isn’t always caught in Chilean waters, and a toothfish isn’t technically even a bass, the term Chilean Seabass had “broad resonance among American seafood eaters.”

While the name change has certainly helped the Patagonian toothfish become more popular (there was a major Chilean Seabass boom in the ’90s), it has also led to overfishing of the species. Without strict government regulation, sustainability hasn’t been a top priority and many fishermen have been fishing in areas where they shouldn’t be. Had this fish not been renamed to make it more marketable, would the demand have been as high and led to overfishing? Probably not.

It may seem odd that a fish’s name was changed to make it sound better, however it is actually more common than you may think. Monkfish was originally called Goosefish, Sea Urchin used to be called Whore’s Eggs and Orange Roughy was Slimehead.

via When You’re Eating Chilean Sea Bass, You’re Actually Eating Patagonian Toothfish.

What Is Quinoa? A Breakdown For Those Of Us Who Eat It But Don’t Truly Understand It

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QUINOA

Second only to maybe kale, quinoa is the health food star of our time. The Food and Agriculture Organization named 2013 the International Year of Quinoa, after all. This tiny grain-like food is full of good-for-you nutrition and tastes great in just about anything: salads, omelettes and even cakes.

We’re willing to bet you’ve eaten a good deal of the stuff, but do you know what it really is? It’s okay if you don’t, because not many of us do. Today’s the day we change that with a few fun facts and photos that tell us about where quinoa comes from.

Here are 8 important things everyone should know about quinoa:

via What Is Quinoa? A Breakdown For Those Of Us Who Eat It But Don’t Truly Understand It.

 

quinoa